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Friday, September 23, 2016

Halloween Gets Devil Sauce and a Soul Fondue

I have a charming small cookbook entitled The Gourmet Fondue Cookbook by B. Arthur Paull. This cookbook was written in the 70s during the Fondue craze. It was sold at Fante's here in Philly.

I am bringing Fondue back for my private little Halloween Party. Mr. Paull's recipes are not long on quantities and procedure. They are terse. I produce them verbatim. The intrepid Foody will not be deterred. These two are adventurous and very good.

This is a savory Fondue in which the bits of food (chunks of bread, shrimp, cheese, tofu, veggies etc.) are individually cooked by the diner.